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Chicken di Roma
Chicken di Roma

Chicken di Roma

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Cook Minutes 30 Min
Prep : 30 Min
This recipe is inspired by the region of Lazio in Italy.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. extra virgin olive oil
1-1/2 lb. (675 g) boneless skinless chicken breasts, cut into bite-size pieces
1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce
1/2 cup whipping cream
4-1/2 cups penne pasta, uncooked
1/4 cup each chopped fresh basil and parsley, divided
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Step 1
Heat oil in large skillet on medium heat. Add chicken; cook 6 to 8 min. or until done, stirring frequently. Stir in pasta sauce and cream; simmer on medium-low heat 10 min. or until thickened, stirring frequently.
Step 2
Meanwhile, cook pasta as directed on package, omitting salt.
Step 3
Reserve 1 Tbsp. parsley; stir basil and remaining parsley into pasta sauce mixture. Drain pasta. Serve topped with pasta sauce mixture and reserved parsley.
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Substitute
Prepare using penne rigate pasta. Or, substitute 3/4 lb. (340 g) fusilli pasta for the penne.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
480
Calories From Fat
0
% Daily Value
Total fat 16 g
21 %
Saturated fat 6 g
30 %
Cholesterol 90 mg
Sodium 330 mg
14 %
Total carbohydrate 50 g
18 %
Dietary fibre 3 g
11 %
Sugars 5 g
Protein 34 g
Vitamin A
15 %
Vitamin C
30 %
Calcium
6 %
Iron
20 %
Servings
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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